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Oct 06, 2024
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CUA 123 - Introduction to Garde Manger1.0 Credits
Prerequisites: CUA 121 ; Minimum grade C-.
Provides fundamental principles of cold food and non-alcoholic beverage preparation and production. Enables students to produce a variety of cold food and non-alcoholic beverage products incorporating practice in the use of tools, utensils, equipment, and application of safety and sanitation methods. Introduces basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines, and hors d’oeuvres. Focuses on pre-preparation procedures and efficient organization of work techniques.
LECLB 22.5 Clock hours
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